Best 8 Pork Cutlets With Maple Mustard And Sage Sauce Recipes

MAPLE-MUSTARD GLAZED PORK CHOPS

Steps:

• Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
• Place oven rack in it's highest position. Set oven to Broil.
• Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

BREADED MUSTARD & SAGE PORK CUTLETS

Steps:

• In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt., Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed.

PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE

Steps:

• Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
• Melt butter in large skillet over high heat.
• Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
• Transfer pork to plate.
• Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
• Boil until syrupy, scraping up browned bits, about 5 minutes.
• Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
• Serve pork with sauce.

PORK CHOPS WITH MAPLE MUSTARD SAUCE

Steps:

• Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
• Melt butter in heavy skillet, over medium high heat.
• Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
• Add shallots to same skillet, and cook about 30 seconds.
• Mix in mustard and chicken broth, and simmer for about 5 minutes.
• Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
• Add capers to sauce.
• Return pork and juices to skillet. Cook until just heated through, about 1 minute.
• Arrange pork on platter and spoon sauce over.
• Serve with steamed rice.

EASY MAPLE PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
• Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
• Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

PORK TENDERLOIN WITH MUSTARD-SAGE SAUCE

Steps:

• 1. Season pork medallions with salt and pepper. Warm a large stainless steel or cast iron skillet over medium high heat; add 2 tsp oil to skillet, swirl to coat. 2. Add pork and cook on one side until golden. Turn and cook until just cooked through. Transfer to a plate and cover with foil. 3. Add 1 tsp. oil, shallot and sage to skillet; sauté until shallot is soft and translucent. 4. Add sherry wine to deglaze pan, stirring to release brown bits from pan. Lower heat to medium-low. Add cider vinegar and brown sugar and simmer until liquid has reduced by about half. 5. Remove skillet from heat; add mustard and butter and stir until sauce is creamy. Serve over pork.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.